Steamed Lemon Pudding With Berry Compote - cooking recipe

Ingredients

PUDDING
softened unsalted butter, for ramekins
1/4 cup sugar, for dusting ramekins
3/4 cup sugar
1 cup buttermilk
1/4 cup fresh lemon juice
3 eggs, separated
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 lemons, zest of, finely grated
BERRY COMPOTE
2 cups blueberries
2 cups raspberries
1/4 cup sugar

Preparation

Preheat oven to 325*F.
Grease the insides of eight, 4 oz.
ramekins with butter and coat with sugar.
Set aside.
In a mixing bowl, combine the buttermilk, lemon juice and egg yolks.
In another bowl, mix the flour, 3/4 cup sugar, salt and lemon zest.
In another bowl whip the egg whites to soft peaks.
Whisk the dry ingredients into the buttermilk mixture, then fold in the egg whites, one third at a time.
Ladle the batter into the prepared ramekins, filling them almost to the top.
Place the ramekins in a roasting pan, and pour warm water around them, until it comes halfways up the sides of the ramekins.
Cover with foil and bake for 18 minutes.
REmove the foil, rotate the pan front to back, and bake for another 20 to 25 minutes, until the pudding is golden and springs back when lightly touched.
While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until the berries just start to burst.
(You want most of the berries to stay whole) Remove from heat and fold in raspberries.
Serve the puddings at room temperature on plates surrounded with the compote.
Delicious!